A soft, moist lemon cake, with a slightly golden crust and a fragrance that fills the whole kitchen… This recipe is the one you’ll make again and again. Simple, quick, and absolutely foolproof!
🍋 Ingredients (for a standard loaf pan)
- 180 g (1.5 cups) T55 all-purpose flour
- 125 g (0.5 cups + 2 tbsp) sugar
- 150 g (1 stick + 2 tbsp) soft salted butter (or unsalted butter + a pinch of fleur de sel)
- 4 eggs
- 1/2 sachet (2.5 tsp) baking powder
- 3-4 organic lemons
- 50 g (1/4 cup) icing sugar
- Orijin Ube Powder (our signature touch!)
✨ Our signature touch: Add 1 tablespoon of OrijinUbe violet powder to the batter for a subtle and original floral note that will surprise your guests. Only use it in part of the batter if you want a marbled effect and alternate with the natural batter. Ube and lemon form a delicate and refined aromatic combination.
✨ For a moister cake, replace 30g of flour with 30g of almond flour or cornstarch for more lightness.
📋 Step-by-step preparation
Step 1 – Prepare your pan and preheat the oven
Preheat your oven to 160°C (325°F) (fan-assisted if possible, otherwise conventional). Line your loaf pan (butter + flour) or line it with parchment paper.
Step 2 – Mix the butter and sugar
In a large bowl, whisk the softened butter with the sugar until the mixture is creamy, then add the eggs, one by one, whisking well each time. Sift the flour and baking powder for better incorporation and whisk energetically. This step is important for a well-aerated cake.
Step 3 – Add the flavorings
Incorporate the zest of one lemon and the juice of 2 lemons. Mix well. It is at this stage that you can add your Orijin Ube powder for an even more gourmet version.
Step 4 – Bake
Pour the batter into the pan and bake for approximately 50 to 55 minutes. Check for doneness by inserting a knife into the center: it should come out clean.
Step 5 – The lemon syrup (optional but recommended!)
While the cake is baking, prepare a syrup by heating 50 ml of lemon juice + 50 g of sugar until dissolved. As soon as the cake comes out of the oven, unmold it and generously brush it with syrup. It will be even softer and more fragrant!
💡 Tips for a perfect cake
- Use organic lemons for the zest to avoid pesticides.
- Do not overmix the batter after adding the flour to maintain a light texture.
- The cake keeps for 3 to 4 days wrapped in cling film or in an airtight container, in the refrigerator.
- For an even softer version, replace the butter with sunflower oil.
🌸 Floral variation: Lemon & Violet Cake
For a sophisticated and original version, you can also sprinkle a little ube powder on the glaze for an elegant visual finish, or make a purple butter or Philadelphia-style cream cheese glaze!
Result: a fuchsia-colored cake with a delicate and refined taste, perfect for a chic snack or a homemade gourmet gift.
🍽️ Serving suggestions
- Top with an icing sugar + lemon juice glaze for an elegant visual effect.
- Decorate with candied lemon zest and a few edible flowers.
- Serve with a hot violet-flavored drink for a perfect pairing.
Enjoy! 🍋💜
Recipe inspired by papillesetpupilles.fr, Thank you!